Banana Beignets with Banana-Caramel Sauce

Ready in 1 hour

Try this Banana Beignets with Banana-Caramel Sauce recipe, or contribute your own. "Raisin" and "Emeril" are two of the tags cooks chose for Banana Beignets with Banana-Caramel Sauce.

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1 Ripe banana; mashed
2 Eggs; lightly beaten
Powdered sugar; in a sugar
1 3/4 c Flour; + extra for rolling
1/2 ts Salt
1/3 c milk
2 qt Vegetable oil; for
1 ts Baking Powder
Banana-Raisin Caramel Sauce;

Original recipe makes 4 servings



* Note: Add sliced bananas and rum-soaked raisins to your favorite caramel sauce. In a deep-fryer heat oil over medium-high heat to 365 degrees. Into a bowl sift together flour, baking powder and salt. In a large bowl whisk together eggs, banana and milk. Using a wooden spoon, beat dry ingredients into egg mixture until a biscuit-like dough forms. Lightly flour work surface and turn out dough. Pat dough out to a 1/4-inch thick round. Use a 2 1/2- to 3-inch biscuit cutter to cut out desired shapes. Reroll scraps. Fry beignets in small batches about 4 minutes until golden, turning several times to color evenly. Using a slotted spoon gently remove beignets and drain thoroughly on paper towels. To serve, arrange 3 beignets on each of 4 dessert plates and drizzle with Banana-Raisin Caramel Sauce. Shake powdered sugar over all and serve. This recipe yields 4 servings, about 1 dozen beignets. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-032 broadcast 02-07-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - 03-06-1997 Recipe by: Emeril Lagasse

Calories Per Serving: 184 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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